|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
observed chicken sandwiches on serving line < 135F.
obserevd mashed potatoes in warmer < 135F.
CDI by reheat to at least 165F for 15 seconds.
Ambient air temperature of warmer observed at 170F |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
observed can foods stored on broken storage rack < 6inches above floor. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C
dish machine operating > 25psi during final rinse. |